Apple Butter Cheesecake with Gingersnap Crust #AppleWeek

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling.

It's been far too long since I've made one of my favorite desserts: cheesecake. I love the silky, smooth filling contrasted with a crisp crust. And there are so many ways to flavor it!

This cheesecake's filling is flavored with apple butter spread. Apple butter is a highly concentrated form of applesauce. You can use either homemade or store-bought apple butter in this recipe. I usually find apple butter sold near the applesauce and other canned fruits in the grocery store.

As I say in every cheesecake post I write, the key to a lump-free cheesecake filling is to have all of your ingredients, especially the cream cheese and eggs, at room temperature before you begin. Stop and scrape the bowl frequently to be sure that all ingredients are being incorporated into the batter.

Cream the cheese with the sugars on medium speed, but once you begin adding the eggs, lower the speed to halfway between low and medium. Beating the eggs on too high a speed will incorporate air. Air will make your cheesecake puff up during baking, which will then fall back down when it cools, leading to cracks.

And if your cheesecake still cracks, well, it will still taste fabulous! If want a pretty presentation, cover the top in some sauteed apple slices or caramel sauce.

The key to cleanly-cut slices is to use a hot knife: run a knife under hot water, wipe it dry, then immediately make a cut in the cheesecake. Repeat running under water, wiping dry, and cutting.

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Apple Butter Cheesecake with Gingersnap Crust

Yield: 10 servings

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Ingredients

For the crust

• 1 ½ cups gingersnap cookie crumbs, about 24 small round cookies
• 6 tablespoon unsalted butter, melted
• 2 tablespoon sugar

For the cheesecake

• 24 oz cream cheese, at room temperature, 3 packages
• ¼ cup sugar
• ¾ cup light brown sugar
• 3 large eggs, at room temperature
• ½ tablespoon vanilla extract
• 1 cup apple butter, 9 ounces
• 2 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg

For garnish (optional)

• Dulce de leche
• Caramel sauce
• Sauteed apples

Instructions

1. Heat oven to 350 degrees. Wrap the outside of 9-inch springform pan in two layers of heavy-duty foil. In small bowl, mix gingersnap cookie crumbs, butter and sugar. Press in an even layer on the bottom and ½ inch up sides of the prepared pan pan. Bake for 10 minutes, then cool on a wire rack. Reduce oven temperature to 325 degrees. 
2. In the bowl of a stand mixer, beat the cream cheese and sugars with the paddle attachment medium speed for about 1 minute or until smooth and creamy. Scrape the sides and bottom of the mixing bowl. 
3. On low speed, beat in eggs, 1 at a time, scraping the sides and bottom of the mixing bowl between each addition. Beat in the vanilla. 
4. Beat in the apple butter and spices until evenly combined. Scrape the batter into the prepared springform pan. 
5. Place the springform pan inside a large roasting pan or 12-inch cake pan. Add boiling water to the larger pan to come halfway up the springform pan. 
6. Place the roasting pan in the oven and bake for 45 minutes. Without opening the oven door, turn off the heat and leave the cheesecake in the oven for another hour. 
7. Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Place it on a wire rack to cool to room temperature, then transfer the cheesecake to the refrigerator to chill overnight. 
8. Carefully run a thin knife (like a paring knife) around the outside edge of the cheesecake before removing the outer ring of the springform pan. Slice and serve. 
9. Garnish with dulce de leche, caramel sauce, or sauteed apples, if desired. 

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